I know I've mentioned how I try to slip vegetables into just about anything and everything. This is especially true for eggs. Waking up to a weekend breakfast of a beautiful frittata packed with colorful vegetables is my kind of breakfast. I especially love them because they're just as delicious at room temperature as they are hot. When Ethan and Steven are home this works out well since they're usually sleeping when Brad and I are having our morning breakfast.
Ingredients for Weekend Frittata:
10 eggs
2-4 teaspoons olive oil
1/4 cup milk
1 cup baby spinach
1/2 red bell pepper, seeded and sliced into strips
1/2 yellow bell pepper, seeded and sliced into strips
1/2 red onion, sliced
6 mushrooms, stems discarded and caps sliced
1/2 cup shredded or diced cheese Jarlsberg, cheddar, or Jack
kosher salt
black pepper
I used a 12" non-stick pan; a 10" will work, too
Time-Saving Tip: Prep all of the vegetables the night before and pop them in the refrigerator. This way they are ready when you are the next morning.
Let's see what we need.
Now it's time to cook.
Whisk the eggs and the milk.
Preheat the oven to 350-degrees. Heat 1-2 teaspoons of oil in the pan. Add the peppers, mushrooms. and onions. Season with salt and pepper. Saute 2-3 minutes until vegetables are just tender, transfer the vegetables to a plate.
Heat 2 teaspoons of oil in a pan. when the pan is hot add the eggs. Cook for about 30 seconds and sprinkle the spinach on top. Add the cooked vegetables on top.
While the eggs are cooking gently push them towards the center as they cook. Use a spatula or flat wooden spoon. Continue to do this rotating around the pan. At this point, the eggs should be mostly set. Sprinkle the egg mixture with cheese and place in the oven. Bake until the eggs have set but it still looks moist. This can take 5-8 minutes. Don't overcook the eggs. Remove from the oven.
It's ready! It looks amazing. You can serve it directly from the pan or slide the frittata onto a platter. This is such a delicious and healthy way to start off the day. Leftovers are great the next day as is or even in a sandwich. Serve with toast, muffins, or fruit salad. And if you're just waking up - lots of coffee.
Enjoy!